1 tbsp sesame seeds
8 cup homemade chicken broth
2 tbsp finely chopped garlic
2 tbsp finely grated fresh ginger
1/2 cup uncooked white rice
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 tsp kochujang or other hot chile paste
1 cup shredded cooked chicken
2 scallions, finely chopped
Directions
In a small dry skillet, toast sesame seeds over
medium-high heat, shaking often, until lightly browned
and aromatic, about 1 minute. Transfer to a small
bowl and set aside. In a large pot, combine chicken
broth, garlic and
ginger; bring to a boil over high heat. Add rice,
reduce the heat to medium-low and simmer until the
rice is tender, 12 to 15 minutes. Stir in soy sauce
and sesame oil; add chile paste to taste. Add chicken
and heat just until warmed through. Ladle the soup
into bowls and garnish with scallions and the reserved
sesame seeds.
Servings: 6 servings
Korean Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Korean; Poultry; Soup
The History of Recipes
It is quite feasible to prove the history of recipes back into ancient history, in truth as far back into history as the Egyptians, and maybe even further. However, mostly, these ancient cook books were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius created a number of documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs made use of many spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. During the succeeding few hundred years, the rich families of Wesstern Europe competed to serve the most exotic meals, and consequentially chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording recipes of the day. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Korean Chicken Soup recipe.
